Looking for a delicious lunch with a plant-based protein? Try this easy and filling chickpea (aka garbanzo bean) salad. You can use canned chickpeas but I think cooking the dried chickpeas adds a nice, firmer texture (see directions below). Either way, make the salad in advance to let the dressing marinate the peas.
Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
Mix onion, chickpeas, and salad dressing. (If using cooked chickpeas, mix warm and allow to cool).
Combine remaining salad ingredients in a salad bowl and toss. Can be refrigerated for up to 4 days.
TO COOK DRIED CHICKPEAS: Add dried chickpeas to a large bowl and fill with water 2” above the peas. Add 1 tsp of baking soda. Let sit at least 8 hours or overnight. Once hydrated, drain and rinse. Add to a large pot and fill with water 2” above the peas. Bring to a boil and then simmer for 45 minutes. The chickpeas should be soft but a bit firmer than canned chickpeas.
Serve one cup of salad in a whole wheat pita with a green salad.
Nutrition Facts (one-cup serving no pita)
Total Fat: 9.4g
Dietary Fiber: 3g
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